Pumpkin Tiramisu – Easy No-Bake Fall Dessert
Pumpkin Tiramisu is a creamy, no-bake fall dessert.Layer coffee-soaked ladyfingers with spiced pumpkin mascarpone cream.Chill for at least 4 hours, then finish with cocoa powder.
Ingredients
- 1½ cups brewed coffee divided as needed
- 2 tablespoons espresso powder
- 1½ cups mascarpone cheese room temperature
- 1 cup packed light brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ teaspoon kosher salt
- 2 teaspoons alcohol-free vanilla extract
- 1½ cups heavy cream
- 1 15-ounce can pumpkin puree
- 7 ounces crisp ladyfingers
- Dutch-process cocoa powder for dusting
Instructions
- Pour 1¼ cups hot brewed coffee into a shallow bowl and whisk in the espresso powder until dissolved. Add up to another ¼ cup coffee in place of the bourbon from the original recipe. Set aside to cool slightly.
- Place the room-temperature mascarpone in the bowl of a stand mixer fitted with the whisk attachment. Gently stir with a flexible spatula first to loosen the mascarpone.
- Add the brown sugar, cinnamon, ginger, nutmeg, cloves, and kosher salt.
- Whisk on medium speed just until the ingredients are evenly combined.
- Add the alcohol-free vanilla extract.
- Pour in the heavy cream in two additions, whisking between each addition until incorporated.
- Add the pumpkin puree and continue whisking on medium speed until the pumpkin mascarpone mixture reaches soft to medium peaks. Avoid overwhipping.
- Quickly dip half of the ladyfingers into the coffee mixture one at a time for approximately 2–3 seconds each.
- Arrange the soaked ladyfingers snugly across the bottom of a 2-quart rectangular baking dish, breaking individual pieces when necessary to fill gaps.
- Spread half of the pumpkin mascarpone cream evenly over the ladyfingers.
- Dip the remaining ladyfingers into the coffee and arrange them over the cream.
- Spread the remaining pumpkin mascarpone mixture evenly over the second layer and smooth the surface with a spatula.
- Cover the Pumpkin Tiramisu tightly and refrigerate for at least 4 hours, preferably overnight.
- Immediately before serving, use a fine-mesh sieve to generously dust the surface with Dutch-process cocoa powder.
- Slice or scoop into individual portions and serve chilled.
Notes
For a stronger coffee flavor, use freshly brewed espresso instead of regular brewed coffee.
The optional bourbon has been removed to make this recipe alcohol-free and halal-friendly. Additional strong brewed coffee provides moisture and complements the pumpkin spice flavors without alcohol.
For strict halal preparation, check the mascarpone, vanilla, and packaged ladyfingers to ensure they contain suitable ingredients. Choose alcohol-free vanilla flavoring or halal-certified vanilla.
If you prefer a slightly less sweet dessert, the brown sugar can be reduced modestly, although this may alter the original flavor balance.
Serve with coffee, tea, or additional whipped cream for a simple fall dessert presentation